Zuppa By Luisa Recipes
COPYCAT ZUPPA TOSCANA
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
ZUPPA TOSCANA
Italian Tuscan sausage soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
- Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
- Remove bacon and crumble. Set aside.
- Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
- Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
Nutrition Facts : Calories 459 calories, Carbohydrate 21.1 g, Cholesterol 86.9 mg, Fat 34.1 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 13.2 g, Sodium 1925.5 mg, Sugar 4.2 g
ZUPPA SOUP RECIPE
Provided by oldworldgardenfarms
Number Of Ingredients 8
Steps:
- In a large skillet, brown sausage and then place into a large stockpot.
- Add bacon and onion to the skillet and cook until bacon pies are crispy. Add to stockpot.
- Add in potatoes, garlic, and chicken stock. Bring to a boil and cook for 30 minutes, or until potatoes are tender.
- Add in the kale and cream. Simmer for 15 minutes, until kale is wilted and tender.
- Serve with cheese on top if desired.
- Select the Sauté function and add bacon and cook until crisp. Remove bacon to paper towel lined plate.
- Add onions to the hot pot and sauté for about 3 minutes. Add sausage and sauté until browned.
- Add garlic to the sausage and onion mixture and sauté 1 minute.
- Turn off Pressure Cooker and drain grease, if necessary. Add chicken broth and potatoes.
- Lock lid and place valve in the sealed position. Cook at High Pressure for 5 minutes.
- Allow for 10 minutes of natural pressure release and then do a quick release.
- Add kale to the cooking pot and stir until wilted. Add cream and stir to combine.
- Place in serving bowls and top with bacon and grated/shredded cheese (optional).
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ZUPPA BY LUISA
Make and share this Zuppa by Luisa recipe from Food.com.
Provided by breezermom
Categories Pork
Time 1h10m
Yield 3 1/2 quarts
Number Of Ingredients 17
Steps:
- Remove and discard the casing from the sausage. Cook the sausage in a large skillet over medium heat until the sausage is browned, stirring to crumble meat. Drain well, and set aside.
- Saute the onion and garlic in oil in a large Dutch oven until tender. Add the reserved sausage and broth; stir well. Bring to a boil; stir in the cabbage and next 9 ingredients. Return the mixture to a boil; cover, reduce heat, and simmer for 15 minutes.
- Add macaroni; simmer, uncovered for 15 minutes or until the macaroni is tender.
- Ladle the soup into individual soup bowls. Sprinkle each serving with Pamesan cheese.
Nutrition Facts : Calories 859.7, Fat 24.1, SaturatedFat 6.7, Cholesterol 38.9, Sodium 2902, Carbohydrate 108, Fiber 17.3, Sugar 18.4, Protein 53
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